No Fail Pie Crust

No Fail Pie Crust

The key to a great pie crust is to have EVERYTHING ice cold and do not handle it a lot.  I put all ingredients into the bowl, except the water, and I do not mix it yet; I just place it in the refrigerator for no less than 15 minutes.  I also place my water in a cup of ice so it is as cold as it can be.  I cut the shortening in with my hands, and I do it quickly so the shortening does not get too hot.  I have never had a bad pie crust doing these tricks.

8, 9 or 10 inch Single Crust

1 1/3 cup flour
1/2 t salt
1/2 c shortening
3 - 4 T ice cold water

8 or 9 inch Double Crust

2 c flour
1 t salt
3/4 c shortening
5 - 6 T ice cold water

10 inch Double Crust

2 2/3 c flour
1 1/4 t salt
1 c shortening
7 - 9 T ice cold water


All directions are the same for each crust.

Make sure all ingredients are cold.  Cut in the shortening with your hands or with a pastry blender.  Begin adding water.  Add the amount stated and stir.  If it does not make a dough, add a little more water.  Try not to mix too much, as it will change the texture of your dough.  It will depend on the temperature and humidity as to how much water to add.  If it gets too wet, just add a little more flour. 

Once a nice dough ball has formed, place a well floured surface.  If doing a double crust, cut the dough in half before rolling out to desired thickness.  Once the dough is rolled out, you can wipe flour on the dough and lightly fold it in half and then in half again.  This will make it easier to transfer to the pie plate.

Fill and bake as directed.